This position is accountable for supervision of food and
nutrition services and Production and Sanitation staff.
Responsibilities include the procurement, preparation,
presentation, and service of food for patients, employees, and
visitors. Supervision of employees may include hiring, orientation,
training, scheduling, timecards, evaluations, setting standards,
and ensuring discipline. The supervisor will be responsible for the
engagement and morale of employees that report directly to them and
as a department as a whole.
The primary responsibility for this position will vary and may
include any (or a combination of all) of the following: 1)
development and implementation of patient services, special events
and Physician lounge menus; 2) Ability to order all foods and
supplies for Food Nutrition Services including Emergency Disaster;
3) Maintain food and supply budget within flex budget assigned; 4)
managing dish room and sanitation standards; 5) manage external
contact with regulatory agencies along with repair and maintenance
companies for compliance of regulations; 6) Documented monthly
department safety in-services.
Nature and Scope:
This position is accountable to assure implementation of system
policies and procedures and corporate, federal, state and other
regulatory requirements governing all aspects of the food and
nutrition services operations. Decreasing food waste, increasing
patient satisfaction and meeting department financial goals are the
responsibility this position as well. The incumbent coordinates the
work of employees and problem solves issues in their area of
responsibility. The position has responsibility for ensuring that
all institutional deadlines are met. The incumbent has high degree
of visibility and contact with food production staff, hospital
employees, physicians and visitors. May have to resolve problems
during peak hours of service.
In the absence of upper management or an employees direct
supervisor, this position has the authority to perform scheduling,
timecards, handle complaints regarding food and/or service, handle
problems with machinery and equipment and handle problems with
The incumbent must demonstrate the ability to work with
patient's physical, motor/sensory adaptation, cognitive and
psychosocial needs specific to the population being served and
meets standards of quality as measured by the department age
specific competency standards.
This position does not provide direct patient care.
The foregoing description is not intended and should not be
construed to be an exhaustive list of all responsibilities, skills
and efforts or work conditions associated with the job. It is
intended to be an accurate reflection of the general nature and
level of the job.
Minimum Qualifications: Requirements - Required and/or
Must have working-level knowledge of the English language,
including reading, writing and speaking English. Graduation from a
four year college with Nutrition or Culinary Arts preferred or
equivalent experience in nutrition or Culinary Arts related
Certified Chef, Certified Food Service Manager or three-year
experience in Food Production & Service Management. Healthcare
experience or proven restaurant operations experience
American Culinary Federation Certification is preferred or
equivalent experience within an acute care facility, or retail food
operation. Must obtain ServSafe Certification within 60 days of
Computer / Typing:
Must be proficient with Microsoft Office Suite, including
Outlook, PowerPoint, Excel and Word and have the ability to use the
computer to complete online learning requirements for job-specific
competencies, access online forms and policies, complete online
benefits enrollment, etc.